Here’s a classic Eggplant Rollatini recipe — tender slices of eggplant rolled with creamy ricotta filling, baked in rich tomato sauce, and topped with gooey melted cheese.
Eggplant Rollatini
Servings: 4–6 | Prep Time: 25 min | Cook Time: 40 min
Ingredients
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2 medium eggplants, sliced lengthwise into ¼-inch thick slices
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Salt (for sweating the eggplant)
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2 tbsp olive oil
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1½ cups ricotta cheese (whole milk is best)
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1 large egg
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1 cup shredded mozzarella cheese (divided)
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½ cup grated Parmesan cheese
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2 tbsp fresh parsley, chopped (or 1 tsp dried)
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2 cups marinara sauce (homemade or store-bought)
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½ tsp garlic powder
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½ tsp Italian seasoning
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Fresh basil leaves (for garnish)
Instructions
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Prep the Eggplant:
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Lay eggplant slices on paper towels, sprinkle lightly with salt, and let sit for 20 minutes to draw out moisture. Pat dry.
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Preheat oven to 400°F (200°C).
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Brush both sides of each slice lightly with olive oil and place on a baking sheet. Roast for 10–12 minutes, until pliable but not fully cooked.
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Make the Filling:
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In a bowl, mix ricotta, egg, ½ cup mozzarella, Parmesan, parsley, garlic powder, and Italian seasoning until smooth.
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Assemble the Rollatini:
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Spread ½ cup marinara sauce on the bottom of a baking dish.
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Place a spoonful of ricotta mixture at one end of each eggplant slice, roll up, and place seam side down in the dish.
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Top & Bake:
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Spoon remaining sauce over the rolls, sprinkle with remaining mozzarella, and cover with foil.
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Bake for 20 minutes, then remove foil and bake another 10 minutes until bubbly and golden.
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Serve:
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Garnish with fresh basil and extra Parmesan. Serve warm with crusty bread or a light salad.
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